Mozuku Seaweed Vinegar. Dissolve sugar and salt in the bowl. It's usually sold on white trays or in plastic bags. Wash mozuku in. ・Mozuku dumplings ・Chicken rice with mozuku ・Chilled mozuku soup ・Miso soup with mozuku seaweed and clams ・Chawanmushi (savory steamed egg custard) with mozuku sauce ・Mabo Tofu with Mozuku Seaweed ・Mozuku and Pork Meatball Soup ・Mozuku Seaweed Lemon Cup ・Mozuku Seaweed Pancake ・Mozuku Zaru soba ・ Mozukusu is a simple side dish prepared by dressing Mozuku seaweed with the traditional Japanese vinegar sauce called "Sanbaizu (三杯酢)".
Mozuku-su products sold in supermarkets are mixtures of mozuku with either sanbaizu (a mixture of roughly equal parts of vinegar, soy sauce and sugar or mirin), tosazu (Tosa vinegar), kurozu (black vinegar), or other vinegar sauces packed in ready-to-eat plastic containers. This molecule was found to be extremely good at suppressing tumors in laboratory testing. Although it is found in other brown edible seaweed such as the better-known wakame, mozuku contains many times as much of it as other seaweeds. You can have Mozuku Seaweed Vinegar using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Mozuku Seaweed Vinegar
- Prepare 100 g of mozuku (soaked in water for 30 mins. Renw the water 2~3 times).
- Prepare 1/2 of cucumber (sliced thinly).
- It’s of ginger, shredded (as much as you want).
- Prepare SANBAIZU: of (mixture of vinegar, soy sauce and sugar or mirin).
- It’s * 100 ml of vinegar.
- You need * 35 ml of soy sauce.
- Prepare * 55 g of sugar.
- You need 1 pinch of salt.
When using it as a marinade, the Japanese vinegar sauce goes well with fried fish like horse mackerel, flounder, and sea bream. In the case of using Sanbaizu as a dressing, it pairs especially well with fresh vegetables, like cucumber, and seaweed such as Mozuku. This mozuku seaweed salad slightly differs from the traditional sunomono salad primarily because the vinegar dressing is included with the mozuku seaweed. Mozuku is a popular type of Japanese seaweed that is originally from the Okinawa prefecture of Japan.
Mozuku Seaweed Vinegar step by step
- Mix sanbaizu and salt well. Dissolve sugar and salt in the bowl..
- Add mozuku and stir well, leave for 10~15 mins in a fridge..
- Place mozuku, sliced cucumber on a serving plate and pour sanbaizu over. Topped with shredded ginger..
Vinegar is used widely in Japan as an ingredient we can not got without when making Japanese food. By reading this post, you'll get to know how special the Japanese vinegar is.. Mozuku is one of those unique Japanese foods you've probably never tried, let alone heard of. It is a kind of seaweed and usually sold in packs with. Mozuku can be consumed raw and cooked.
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